Vegetarian meatloaf or patties

Vegetarian meatloaf and patties are typically built from soy protein, wheat gluten or other vegetable proteins combined with binders, chopped vegetables and seasonings to mimic the texture of ground meat. The loaf form is baked and sliced like traditional meatloaf, often topped with a ketchup or tomato glaze, while the patty form is pan-fried or baked and served in a bun as a burger substitute or alongside mashed potatoes and gravy for a plant-based take on a classic dinner. Leftover slices also work well cold in a sandwich the next day, much like traditional meatloaf.

Most versions are pre-cooked, so they just need reheating per the package directions; keep them refrigerated or frozen until ready to use, and check the label since brands vary widely in texture, seasoning and sodium. With 21 g protein per 100 g (42% DV) and 4.6 g fiber (16% DV), plus iron and vitamin E each at 12% DV, this is a meat-free way to anchor a meal around protein, though sodium is notably high at 550 mg per 100 g and fat runs to 9 g per 100 g, so it's worth pairing with lower-sodium sides like plain rice or steamed vegetables when the rest of the meal is already salty.